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Streusel Topped Peach Pie

How to make a peach dessert with a pie crust and a cobbler topping.
Course Dessert
Cuisine American
Keyword pie


For the pie crust

  • 3 ounces butter chilled
  • 1 ounce lard chilled
  • 1 cup flour
  • ½ teaspoon kosher salt
  • ¼ cup ice water

For the peach filling

  • ¾ cup cane sugar
  • ½ cup brown sugar
  • cup tapioca flour
  • 1 teaspoon ground cinnamon
  • ½ teaspoon nutmeg
  • 8 medium peaches or 6 large peaches sliced

For the streusel topping


Making the pie crust

  • Combine the flour and salt in your favorite mixing bowl.
  • Cut in the butter and lard. I just use my hands to rub the butter into the flour mixture until it resembles corn meal.
  • Then add the ice cold water. Cold water will keep the butter from melting. You just want enough water to bring the dough together. Add more a little a time if you need to.
  • Form the dough into a disc and wrap in plastic wrap.
  • Place in the fridge for 1 hour. This gives the flour time to hydrate as well as making sure the fat is cold.

Making the filing

  • While the crust is in the fridge, slice your peaches for your filling. Place the sliced peaches in a bowl and add both sugars, cinnamon, and nutmeg.
  • Taste add to see if there is enough spices and sugar for you.
  • Allow the fruit to sit for 15-20 minutes.
  • Then add tapioca starch. Mix to combine. Allow to sit for 15-20 minutes.
  • Cover with plastic wrap and set aside.

Making the topping

  • Make the topping using the same method you did to make the pie crust. First combine flour and sugar.
  • Then work in the butter. Set aside.

Getting the dough in the pan

  • Take the dough out of the fridge. Roll out the dough into a circle. I place my pie pan over top the dough to see if my circle is big enough if not, I keep going until it is.
  • Lay the pie pan back on top of the dough. Flip over. Straighten the dough out if need to be to make it fit.
  • Then using a fork, dock the dough. Place back in the fridge for 30 minutes.
  • Blind bake (with no fruit in it) in the oven for 10 minutes at 350 degrees. Remove from oven.

Add the filling and topping

  • Now just dump your filling into the pie shell. Make sure the filling is distributed evenly.
  • Now sprinkle on evenly your topping.
  • Then add a few pinches of demerara sugar if you have it right on top.


  • Bake at 400 degrees for 10 minutes.
  • Reduce the heat to 350 degrees and bake for another 45-60 minutes or until the filling has thicken and is bubbling.
  • Check the pie after 20 minutes to see how it's progressing. If the crust is starting to brown too fast before the filling is set, then loosely lay a piece of foil over top the pie.


  • Never cut into a hot pie.
  • The filing needs time to cool and set up or you will end up with a soupy mess. So just wait until the pie cool completely before enjoying. Resist the urge. Leave the house or lock the pie into a safe if you need to. If you having trouble waiting you can always read all of my 1000 plus posts!


Optional step - To help thicken your filling more, you could also drain out all the liquid from your peaches once they have had the sugar mixed in for 15 minutes. Put that liquid into a pot, and then boil it to reduce it into a syrup. 
Crust is brown, but filling not done - Loosely place a piece of foil off the entire pie. Bake until the filling is done.
Filing is still liquid - Bake the pie longer until the filling is bubbling. Make sure to tent the pie.